Archive for the ‘continental’ Tag

Sangria is one of the best punches you can make with Wine. Traditionally consisting of chopped fruits, sweeteners, red wine and based with Brandy or Sprite, these cocktail punches are a delight in Summer months. Wine quantity can be moderated based on how strong you want the drink to be as even a teaspoon of wine will leave its trademark aroma and flavor. I like my Sangria with Watermelon or Grape juice as the flavors combine beautifully. As for the matter of fruits, what better than the king of fruits itself, Mango, on a hot & lazy Indian Summer 🙂

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A treat to my office colleagues was pending for a long time, so last month I finally got myself to prepare some elaborate 3 course meal on a lovely Sunday afternoon for Lunch and invited them over. One of the much asked item was the appetizer preparation ‘Cheesy Funghi-e-Pomodoro’ which I had invented and was published in BBC Good Food India Magazine (May’2012).

Spending time in the morning on choosing the main course to accompany the Italian appetizer was a fun exercise. I did not want to make it a wholly Italian fare and decided to pair up with another continental item ‘Hungarian Veg Goulash’, which I had experimented with some time before, and served with crusty garlic breads.

I finished the menu with ‘Sprited Mango & Strawberry Iced Tea’, an interesting drink to begin the conversation, which I had been making for me as a fruity ice tea at times when I feel particularly peppy. Overall it was a fun afternoon with jokes and jibes and some delicious food after which I was introduced to an awesome TV Series (Coupling) which I got addicted to 🙂

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Sage is a very delicate spice from the Mediterranean region with a flavor which is slightly peppery with a musty mint characteristic. I tried to use it in combination with sautéed mushrooms and it came out really well. The story is that my cook was unaware of how to use mushrooms for breakfast, so I got my chance to create something new and this sandwich was actually wonderfully tasty and when had with a good English Breakfast Tea gave a feel good throughout the day!

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Goulash is one of the most famous Hungarian dishes and a staple one at that. Traditionally made with Beef Chunks and Beef Stock, I have tried to substitute it with Potatoes, Soya Chunks & Veg Stock to suit the Indian palate and values and enable us to enjoy its delicate flavors with similar textures! The aroma comes out to be dominantly continental with Italian and French touches on fringes. Unlike the omnipresent Indian Alu ki Sabzi, this delicious stew is to be had with Crusty European breads to enjoy it as they do in Hungary 🙂

Add salt, pepper, sugar, oregano and tomato ketchup and give a good stir.

Cover and Simmer for 20-25 minutes with occasional stirring, till the gravy thickens and potatoes are tender. Check seasonings and keep for a few minutes to let the steam off.

While serving, top with a swirl of fresh curd and garnish with parsely (coriander)

Serve with Crusty Breads and Enjoy the Ultimate Experience 🙂

-: Tips :-

Substitute some Salt with Rock Salt for a more zangy taste as well as a healthier alternative.

Vegetable Stock is recommended as base to give a proper thick consistency and deeper flavour, otherwise plain water can also be used with extra salt.

A small quantity of Red Wine can also be added while adding Stock to give a nice Reddish Brown colour and a distinguished texture.

To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop or puree it accordingly.